Black Pepper Free Cucumber Dill Salad
Cool, crisp, and bright with fresh herbs, this cucumber salad is the kind of dish that disappears fast at any table. The thin-sliced English cucumbers get a quick salt-and-drain treatment that pulls out excess moisture, so every bite stays satisfyingly crunchy rather than watery. A simple dressing of apple cider vinegar, olive oil, and a touch of honey brings just the right balance of tang and sweetness without leaning on any spice that could cause a problem. Fresh dill is the real star here — its grassy, slightly anise-like flavor does all the heavy lifting that pepper would normally handle, proving you don't need it to build a bold, interesting salad. Thinly sliced red onion adds a gentle bite, and optional chives layer in even more herby freshness. It comes together in minutes and works beautifully as a side for grilled proteins, tucked into a wrap, or just eaten straight from the bowl.
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Learn more →Ingredients
4 servings
- 2 large english cucumbers, thinly sliced into rounds
- ½ tsp fine sea salt
- ¼ small red onion, very thinly sliced
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tsp honey
- ¼ cup fresh dill, roughly chopped
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the sliced cucumbers in a colander set over the sink, toss with the sea salt, and let them drain for 15 minutes. Pat dry with a clean kitchen towel or paper towels.
- 2
While the cucumbers drain, combine the apple cider vinegar, olive oil, and honey in a large mixing bowl and whisk until the honey is fully dissolved and the dressing is uniform.
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